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Hi, this is Dave for Expert Village. Today we're going to make Cajun Grillades in a red
gravy sauce. Now that we simmered all of this in, we're going to add our herbs, this fresh
basil and fresh thyme. Put that right in this point. We're also going to add some salt and
pepper and what you want to do is just a little bit of this, you can taste it later or you
can always reseason or add it as you like. But as you know when salt goes, it's not going
to come back out so we'll be careful with it. So only just a few turns of that to reseason.
So we started out with the meat being seasoned and then add some pepper to it again. Here
is the point where if you like to you can add some hot sauce to it I like Tabasco or
anything like that or Louisiana hot sauce but I'm going to leave it out right now. I
can always add it at the end cause some guest don't like the hotter flavor and they can
always add this so don't worry about that part.